CN107354082A - A kind of lycium ruthenicum vinegar and preparation method thereof - Google Patents
A kind of lycium ruthenicum vinegar and preparation method thereof Download PDFInfo
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- CN107354082A CN107354082A CN201710798748.4A CN201710798748A CN107354082A CN 107354082 A CN107354082 A CN 107354082A CN 201710798748 A CN201710798748 A CN 201710798748A CN 107354082 A CN107354082 A CN 107354082A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
Abstract
The present invention is a kind of lycium ruthenicum vinegar and preparation method thereof, belongs to the technical field of vinegar.A kind of lycium ruthenicum vinegar, the lycium ruthenicum are made up of following raw material：The parts by weight of lycium ruthenicum 9 11, the parts by weight of wheat 23 27, the parts by weight of wheat bran 60 70, the parts by weight of wheat bran 5.75 6.75, the parts by weight of alpha amylase 0.046 0.054, the parts by weight of carbohydrase 0.046 0.054 and the parts by weight of active dry yeast 0.023 0.027.The present invention also disclosed the preparation method of the lycium ruthenicum vinegar.A kind of lycium ruthenicum vinegar of the present invention and preparation method thereof, this method is simple, by the way of spontaneous fermentation, obtains lycium ruthenicum vinegar, the smell of vinegar is soft mellow；And this method operation temperature is no more than 50 DEG C, can largely retain anthocyanidin and other nutritional ingredients, improve its nutrient composition content, so as to improve health care's effect.
Description
Technical field
The invention belongs to the technical field of vinegar, and in particular to a kind of lycium ruthenicum vinegar and preparation method thereof.
Background technology
The alive boundary various regions of the ancient times mankind begin to vinegar from very early.According to existing literature record, ancient Chinese work people
The people originate from China using wine as leavening come the brewing vinegar that ferments, east vinegar, according to the wine vinegar history being documented at least
More than 3,000 years." vinegar " China is ancient to claim " jealous woman ", " Bitters " etc..Vinegar mainly contains acetic acid, and it is not only conventional seasoning
Material, or the health-care good product in successive dynasties " integration of drinking and medicinal herbs ".《Compendium of Materia Medica》Record：Vinegar can subside a swelling, and aproll gas, pathogenic toxin killing, manage all medicines.
Vinegar also has the effect of pre- anti-aging, beauty, fat-reducing.But vinegar nutritional ingredient is single, to the health-care effect of human body
It is very limited.
Lycium ruthenicum is black fruit fructus lycii, and black fruit fructus lycii covers entitled " Qiao Nuoying-Ha Er mug(units of measure) ", belongs to Solanaceae Lycium.Black Chinese holly
Qi is sweet, mild-natured, rich in protein, fat, carbohydrate, free amino acid, organic acid, mineral matter, trace element, alkaloid, dimension
The various nutritional ingredients such as raw plain C, B1, B2, calcium, magnesium, copper, zinc, manganese, iron, lead, nickel, cadmium, cobalt, chromium, potassium, sodium.Detected through science,
Its calcium, iron, niacin content are respectively the 2.3 of haw matrimony vine, 4.6,16.7 times, especially former cyanine
Element exceedes blueberry (3690mg/100g containing OPC in black fruit fructus lycii；Blueberry 330-3380mg/ containing OPC
100g).This is discovery procyanidin content highest wild fruit, and maximally effective natural anti-oxidation so far
Agent, its effect are VC20 times, VE50 times, the nutrient composition content such as its vitamin, mineral matter is also very abundant, especially containing having
The natural anthocyanin element of free radical, anti-oxidation function is removed, the significantly larger than common red matrimony vine of medicinal, health value, is described as
" soft gold ".
Traditional medicine is discussed on the effect of lycium ruthenicum：Lycium ruthenicum has tonifying kidney and benefiting sperm, nourishes the liver to improve visual acuity, the work(of blood-enriching tranquillizing
Effect, suitable for promoting the production of body fluid to quench thirst, moistens the lung and relieve the cough, and controls liver-kidney Yin deficiency, soreness and weakness of waist and knees is dizzy, dizzy, the more tears of blurred vision, cough due to consumptive disease, disappears
Yearningly, pass out semen.Modern scientific research thinks that black fruit fructus lycii can reduce cholesterol, excited cerebral nerve, strengthens immunologic function, preventing and treating
Cancer, anti-aging and beauty, black fruit fructus lycii extract can promote cellular immune function, strengthen lymphopoiesis and neoplasm necrosis
The generation of the factor, there is two-way conciliation to act on to interleukins II, diabetic can be alleviated and drink more foods, the disease of weight loss more
Shape.Lycium ruthenicum is also far from being dissolved into ordinary citizen's as a kind of food with very high nutritive value and health-care efficacy
In life so that matrimony vine can't be widely used and more people is benefited, and develop a kind of lycium ruthenicum vinegar product, make
People can be in daily food and drink while cooking, adjust vinegar, obtain matrimony vine benefit mend effect.Or existing lycium ruthenicum vinegar
It is a kind of fruit vinegar beverage, is unsuitable for cooking；It is the lycium ruthenicum vinegar that lycium ruthenicum extractive and existing vinegar blend making, taste
Impure, temperature has more than 50 DEG C in preparation process, the anthocyanidin that can be destroyed in lycium ruthenicum, causes nutriment to be lost in.
In view of this, it is necessary to propose a kind of new lycium ruthenicum vinegar and preparation method thereof.
The content of the invention
It is an object of the present invention to provide a kind of lycium ruthenicum vinegar, the vinegar health-care effect are preferable.
To achieve these goals, used technical scheme is：
A kind of lycium ruthenicum vinegar,
The lycium ruthenicum is made up of following raw material：Lycium ruthenicum 9-11 parts by weight, wheat 23-27 parts by weight, wheat bran 60-70 weights
Measure part, wheat bran 5.75-6.75 parts by weight, alpha-amylase 0.046-0.054 parts by weight, carbohydrase 0.046-0.054 parts by weight and
Active dry yeast 0.023-0.027 parts by weight.
Further, the lycium ruthenicum is made up of following raw material：The parts by weight of lycium ruthenicum 10, the parts by weight of wheat 25, wheat bran 65
Parts by weight, the parts by weight of wheat bran 6.25, the parts by weight of alpha-amylase 0.05, the parts by weight of carbohydrase 0.05 and the weight of active dry yeast 0.025
Measure part.
Further, the active dry yeast is alcohol active dried yeast.
It is another object of the present invention to provide a kind of preparation method of lycium ruthenicum vinegar, this method is simple, improves production
The taste and nutritive value of product.
To achieve these goals, used technical scheme is：
A kind of preparation method of lycium ruthenicum vinegar, comprises the following steps：
(1) by after 23-27 parts by weight wheat crushings, the 50-60% of wheat dosage water is added, is well mixed, adds
Sodium carbonate to pH value is 6.2-6.4, obtains wheat mixed liquor；
(2) liquefy：0.046-0.054 parts by weight alpha-amylases are added into wheat mixed liquor, are stirred at 70-80 DEG C
35-45 minutes, obtain liquefied wheat mixed liquor；
(3) it is saccharified：0.046-0.054 parts by weight carbohydrase is added into liquefied wheat mixed liquor, is stirred at 55-65 DEG C
25-35 minutes are mixed, obtain the wheat mixed liquor of saccharification；
(4) alcoholic fermentation：The parts by weight of activated dry ferments of 0.023-0.027,5.75- are added into the wheat mixed liquor of saccharification
6.75 parts by weight wheat brans, 9-11 parts by weight lycium ruthenicum and water, it is 1 to make the mass ratio of the solid in mixed liquor and liquid：1.5-
1.9, fermented 7-11 days at 30-45 DEG C, obtain alcoholic fermentation mixed liquor；
(5) acetic fermentation：60-70 parts by weight wheat brans are added into alcoholic fermentation mixed liquor, ferment 22- at 36-42 DEG C
28 days, obtain acetic fermentation mixed liquor；
(6) ageing：Acetic fermentation mixed liquor is subjected to ageing at room temperature, ageing to no impurity taste, has ester fragrance, obtains ageing
Mixture；
(7) after ageing mixture being drenched into vinegar, first time natural sedimentation is carried out, then is sterilized, finally carries out second of nature again
Precipitation, obtains the lycium ruthenicum vinegar.
Further, the dosage of the lycium ruthenicum is 10 parts by weight, and the dosage of the wheat is 25 parts by weight, the wheat bran
Dosage be 65 parts by weight, the dosage of the wheat bran is 6.25 parts by weight, and the dosage of the alpha-amylase is 0.05 parts by weight, institute
The dosage for stating carbohydrase is that the dosage of 0.05 parts by weight and the active dry yeast is 0.025 parts by weight.
Further, in the step (2), mixing time is 40 minutes；
In the step (3), whipping temp is 60 DEG C, and mixing time is 30 minutes；
In the step (4), after adding active dry yeast, wheat bran, lycium ruthenicum and water, make the solid and liquid in mixed liquor
Mass ratio be 1：1.7.
Further, in the step (7), time of first time natural subsidence is 2-4 days, second natural subsidence when
Between be 2-4 days.
Further, the preparation process of the wheat bran is：
The 60-70% of amount of wheat bran water is added into wheat bran, boiling 25-35 minutes, obtains steaming；It is again that steaming is naturally cold
But to 25-42 DEG C, koji-making through heavy layer ventilation is carried out after inoculation, obtains wheat bran.
Further, the koji-making through heavy layer ventilation：First cultivated 15 hours at a temperature of 40-44 DEG C, then at 32-37 DEG C
Lower culture 17-21 hours.
Further, the active dry yeast is wine active dry yeast.
Further object of the present invention is a kind of lycium ruthenicum vinegar of offer, the lycium ruthenicum vinegar as described in any of the above-described, or it is above-mentioned
The lycium ruthenicum vinegar that preparation method described in any one is prepared, the smell of vinegar of the vinegar is soft mellow, and has nutritious, has certain
Health care's effect.
Compared with prior art, the beneficial effects of the present invention are：
1st, a kind of lycium ruthenicum vinegar of the present invention and preparation method thereof, this method is simple, by the way of spontaneous fermentation,
Lycium ruthenicum vinegar is obtained, lycium ruthenicum vinegar is spontaneous fermentation vinegar, and the smell of vinegar is soft mellow, is suitable for cooking.
2nd, a kind of lycium ruthenicum vinegar of the present invention and preparation method thereof, this method operation temperature are no more than 50 DEG C, can be with
Largely retain anthocyanidin and other nutritional ingredients, its nutrient composition content is improved, so as to improve health care's effect.
Brief description of the drawings
Fig. 1 is the process chart for preparing wheat bran；
Fig. 2 is the process chart for preparing lycium ruthenicum vinegar.
Embodiment
In order to which a kind of lycium ruthenicum vinegar of the present invention and preparation method thereof is expanded on further, reaches expected goal of the invention, tie below
Close preferred embodiment, to according to a kind of lycium ruthenicum vinegar proposed by the present invention and preparation method thereof, its embodiment, structure,
Feature and its effect, describe in detail as after.In the following description, what different " embodiment " or " embodiment " referred to is not necessarily
The same embodiment.In addition, the special characteristic, structure or feature in one or more embodiments can be combined by any suitable form.
Before a kind of lycium ruthenicum vinegar of the present invention and preparation method thereof is elaborated, it is necessary to the original referred in the present invention
Material and method etc. are described further, to reach more preferable effect.
Unreceipted particular technique or condition, enter according to the technology described by document in the art or condition in embodiment
OK.The unreceipted production firm person of raw materials used or equipment in embodiment, being can be by the conventional products of acquisition purchased in market.
Wheat bran is the outermost epidermis of wheat.The dietary fiber contained in wheat bran can be effectively improved constipation, reduce in vivo
Cholesterol.Wheat bran also has moisturizing moistening lung black hair curative effect, can help to prevent colon and the carcinoma of the rectum, reduces estrogen in blood
Content, breast cancer can be prevented；Improve one's physical development growth.Wheat bran may be used as feed, can be used for the addition of a variety of foods
Agent, vitamin E, phytic acid, Wheat Brag Protein can also be extracted, produce various fortification product, produce oligosaccharide, enzyme etc..
Wheat bran is to use purebred mold species, is formed using wheat bran as raw material through manual control temperature and humidity culture, it
Mainly play saccharification., it is necessary to be mixed into row alcoholic fermentation with saccharomycete (pure culture distiller's yeast) during wine brewing.Wheat bran produces main
Method has：Box song method, curtain song method, aerated koji making method.Yeast-making technology is divided into solid slope culture, expands culture, sort of quyi training
Support and wheat bran culture four-stage.Really progressively expand the process of culture.The present invention is preferentially using thick layer ventilation legal system
It is bent.
Sodium carbonate (Na2CO3), molecular weight 105.99, soda ash is called, but classification belongs to salt, is not belonging to alkali.In international trade
Also known as soda or sode ash.The sterling of natrium carbonicum calcinatum is white powder or particulate.It is basic chemical raw materials, is widely used in medicine
The industry such as (being medically used to treat hyperhydrochloria), papermaking, metallurgy, glass, weaving, dyestuff, also serves as food industry leavening.
Alpha-amylase, systematic name are Isosorbide-5-Nitrae-α-D- glucan glucan hydrolases, and alias is liquefying amylase, liquefaction
Enzyme, α-Isosorbide-5-Nitrae-dextromase are Tan solid powder or yellowish-brown to dark brown liquid, water content 5%-8%.Water is dissolved in, no
It is dissolved in ethanol or ether.The heat resistance of alpha-amylase is very strong under high concentration starch protection, exists in appropriate calcium salt and salt
Under, when pH value is 5.3-7.0, temperature brings up to 93-95 DEG C and remains to keep sufficiently high activity.For ease of preserving, it is commonly incorporated into suitable
Calcium carbonate of amount etc. prevents from luming as anticaking agent.Alpha-amylase can hydrolyze production with α-Isosorbide-5-Nitrae-glycosidic bond inside hydrolysis starch
Thing is dextrin, oligosaccharide and monose, after enzyme effect the viscosity of gelatinized starch can be made to reduce rapidly, becomes liquefying starch, therefore also known as
For liquefying amylase, α-amylase, α -1,4- dextromases.Alpha-amylase is mainly used in hydrolysis starch manufacture maltose, glucose and sugar
Slurry etc., and production dextrin, beer, yellow rice wine, alcohol, soy sauce, vinegar, fruit juice and monosodium glutamate etc..
Carbohydrase is also known as glucoamylase, and carbohydrase is a kind of customary title, and scientific name is α-Isosorbide-5-Nitrae-G/W
Solve enzyme (α -1,4-Glucan glucohydrolace).It is applied to alcohol, starch sugar, monosodium glutamate, antibiotic, citric acid, beer more
Deng industry and white wine, yellow rice wine.Carbohydrase be by aspergillus excellent species (Aspergilusniger) through submerged fermentation refine and
Into.Carbohydrase near-white to the unformed powder of light brown, or for light brown to dark brown liquid, be dispersed among food grade diluent
Or in carrier, it can also contain stabilizer and preservative.Starch can be hydrolyzed the production of a-1.4 glucoside bonds by it from irreducibility end
Raw glucose, also can slowly hydrolyze a-1.6 glucoside bonds, be converted into glucose.Simultaneously also can hydrolyse dextrin, glycogen it is non-also
Former end discharges β-D-Glucose.Carbohydrase is used for various antibiotic, organic acid, the amino for making fermentation medium with glucose
Acid, the fermentation of vitamin；Also it is largely used to produce the glucose of all size.In a word, it is all that enzyme water must be carried out to starch, dextrin
What is solved is industrial, all applicable.
Active dry yeast is that the dry of strong fermentability is still kept after squeezing drying and dehydrating by the yeast cake of specific culture
Yeast product.Compressed years are squeezed into fine strip shape or coccoid, it is continuous drying through fluid bed using the circulation air of low humidity,
Make finally to ferment moisture up to 8% or so, and keep the fermentability of yeast.Food, chemical industry, metallurgy, information, the energy, environmental protection, system
There is the extensive use of saccharomycete in the fields such as medicine, skin makeup.The present invention preferentially selects wine active dry yeast, wine active dry yeast
Production for white wine, alcohol, vinegar is fermented, and can save human and material resources, reduces cost, improves grain utilization rate (3-5%).
Leaching vinegar is a process of natural fermented vinegar, it is therefore an objective to extracts the vinegar liquid in vinegar fermented grain.Drench the purpose of vinegar：Into
Ripe vinegar fermented grain is drenched by set, be can remove impurity, is increased the limpid degree of vinegar, the content of vinegar liquid uniformly is drenched, while also rise
To the effect of filtering.
It is better tasting aromatic, more healthy by the vinegar of ageing.Ageing step in preparation method of the present invention, room
When temperature is higher, the ageing phase is shorter, and when room temperature is relatively low, the ageing phase is longer；In summer, the ageing phase is commonly 20 days or so, in the winter
Ji Shi, ageing phase are 40 days or so.
After above-mentioned raw materials and method etc. has been understood, below in conjunction with Fig. 1, Fig. 2 and embodiment to of the invention a kind of black
Medlar vinegar and preparation method thereof is further described in detail：
Embodiment 1.
Raw material：Lycium ruthenicum 110kg, wheat 230kg, wheat bran 600kg, wheat bran 57.5kg, alpha-amylase 0.46kg, carbohydrase
0.54kg and active dry yeast 0.23kg.
As shown in Fig. 2 concrete operation step is as follows：
(1) by after 230kg wheat crushing, 50% water of wheat dosage, i.e. 115kg water are added, is well mixed, then
It is 6.2 to add sodium carbonate and size mixing to pH value, obtains wheat mixed liquor.
(2) liquefy：0.46kg alpha-amylase is added into wheat mixed liquor, stirs 35 minutes, must liquefy at 70 DEG C
Wheat mixed liquor.
(3) it is saccharified：0.54kg carbohydrase is added into liquefied wheat mixed liquor, stirs 25 minutes, obtains at 65 DEG C
The wheat mixed liquor of saccharification.
(4) alcoholic fermentation：Added into the wheat mixed liquor of saccharification 0.23kg active dry yeast, 57.5kg wheat bran,
Lycium ruthenicum clean 110kg and water, it is 1 to make the mass ratio of the solid in mixed liquor and liquid：1.5, fermented 11 days at 30 DEG C,
Obtain alcoholic fermentation mixed liquor.As shown in figure 1, the preparation process of the wheat bran is：The 60% of amount of wheat bran is added into wheat bran
Water, boiling 25 minutes, obtains steaming；Steaming is naturally cooled to 25 DEG C again, koji-making through heavy layer ventilation is carried out after inoculation, and (thick-layer leads to
Wind koji-making：First cultivate 15 hours at a temperature of 40 DEG C, then cultivated 21 hours at 32 DEG C), obtain wheat bran.
(5) acetic fermentation：600kg wheat bran is added into alcoholic fermentation mixed liquor, is well mixed, ferments 28 at 36 DEG C
My god, obtain acetic fermentation mixed liquor.
(6) ageing：Acetic fermentation mixed liquor is subjected to ageing at room temperature, ageing 17 days (being now summer), no impurity taste,
There is ester fragrance, obtain ageing mixture, i.e. vinegar embryo.
(7) after ageing mixture being carried out into leaching vinegar, first time natural sedimentation is carried out, the time of sedimentation is 2 days, then is sterilized,
Last to carry out second of natural sedimentation again, the time of sedimentation is 3 days, obtains the lycium ruthenicum vinegar.
A kind of lycium ruthenicum vinegar described in the embodiment of the present invention and preparation method thereof, this method is simple, using spontaneous fermentation
Mode, lycium ruthenicum vinegar is obtained, lycium ruthenicum vinegar is spontaneous fermentation vinegar, and the smell of vinegar is soft mellow, is suitable for cooking；And this method operates
Temperature is no more than 50 DEG C, can largely retain anthocyanidin and other nutritional ingredients, improve its nutrient composition content, so as to
Improve health care's effect.
Embodiment 2.
Raw material：Lycium ruthenicum 90kg, wheat 270kg, wheat bran 700kg, wheat bran 67.5kg, alpha-amylase 0.54kg, carbohydrase
0.46kg and active dry yeast 0.27kg.
As shown in Fig. 2 concrete operation step is as follows：
(1) by after 270kg wheat crushing, 60% water of wheat dosage, i.e. 162kg water are added, is well mixed, then
It is 6.4 to add sodium carbonate and size mixing to pH value, obtains wheat mixed liquor.
(2) liquefy：0.54kg alpha-amylase is added into wheat mixed liquor, stirs 35 minutes, must liquefy at 80 DEG C
Wheat mixed liquor.
(3) it is saccharified：0.46kg carbohydrase is added into liquefied wheat mixed liquor, stirs 35 minutes, obtains at 55 DEG C
The wheat mixed liquor of saccharification.
(4) alcoholic fermentation：Added into the wheat mixed liquor of saccharification 0.27kg active dry yeast, 67.5kg wheat bran,
Lycium ruthenicum clean 90kg and water, it is 1 to make the mass ratio of the solid in mixed liquor and liquid：1.9, ferment 7 days, obtain at 45 DEG C
Alcoholic fermentation mixed liquor.As shown in figure 1, the preparation process of the wheat bran is：70% water of amount of wheat bran is added into wheat bran,
Boiling 35 minutes, obtains steaming；Steaming is naturally cooled to 42 DEG C again, the koji-making through heavy layer ventilation (thick layer ventilation is carried out after inoculation
Koji-making：First cultivate 15 hours at a temperature of 44 DEG C, then cultivated 17 hours at 37 DEG C), obtain wheat bran.
(5) acetic fermentation：700kg wheat bran is added into alcoholic fermentation mixed liquor, is well mixed, ferments 22 at 42 DEG C
My god, obtain acetic fermentation mixed liquor.
(6) ageing：Acetic fermentation mixed liquor is subjected to ageing at room temperature, ageing 42 days (being now winter), no impurity taste,
There is ester fragrance, obtain ageing mixture, i.e. vinegar embryo.
(7) after ageing mixture being carried out into leaching vinegar, first time natural sedimentation is carried out, the time of sedimentation is 4 days, then is sterilized,
Last to carry out second of natural sedimentation again, the time of sedimentation is 2 days, obtains the lycium ruthenicum vinegar.
A kind of lycium ruthenicum vinegar described in the embodiment of the present invention and preparation method thereof, this method is simple, using spontaneous fermentation
Mode, lycium ruthenicum vinegar is obtained, lycium ruthenicum vinegar is spontaneous fermentation vinegar, and the smell of vinegar is soft mellow, is suitable for cooking；And this method operates
Temperature is no more than 50 DEG C, can largely retain anthocyanidin and other nutritional ingredients, improve its nutrient composition content, so as to
Improve health care's effect.
Embodiment 3.
Raw material：Lycium ruthenicum 100kg, wheat 250kg, wheat bran 650kg, wheat bran 62.5kg, alpha-amylase 0.50kg, carbohydrase
0.50kg and active dry yeast 0.25kg.
As shown in Fig. 2 concrete operation step is as follows：
(1) by after 250kg wheat crushing, 60% water of wheat dosage, i.e. 150kg water are added, is well mixed, then
It is 6.3 to add sodium carbonate and size mixing to pH value, obtains wheat mixed liquor.
(2) liquefy：0.50kg alpha-amylase is added into wheat mixed liquor, stirs 40 minutes, must liquefy at 75 DEG C
Wheat mixed liquor.
(3) it is saccharified：0.50kg carbohydrase is added into liquefied wheat mixed liquor, stirs 30 minutes, obtains at 60 DEG C
The wheat mixed liquor of saccharification.
(4) alcoholic fermentation：Added into the wheat mixed liquor of saccharification 0.25kg active dry yeast, 62.5kg wheat bran,
Lycium ruthenicum clean 100kg and water, it is 1 to make the mass ratio of the solid in mixed liquor and liquid：1.7, fermented 10 days at 35 DEG C,
Obtain alcoholic fermentation mixed liquor.As shown in figure 1, the preparation process of the wheat bran is：The 65% of amount of wheat bran is added into wheat bran
Water, boiling 30 minutes, obtains steaming；Steaming is naturally cooled to 35 DEG C again, koji-making through heavy layer ventilation is carried out after inoculation, and (thick-layer leads to
Wind koji-making：First cultivate 15 hours at a temperature of 42 DEG C, then cultivated 18 hours at 35 DEG C), obtain wheat bran.
(5) acetic fermentation：650kg wheat bran is added into alcoholic fermentation mixed liquor, is well mixed, ferments 26 at 38 DEG C
My god, obtain acetic fermentation mixed liquor.
(6) ageing：Acetic fermentation mixed liquor is subjected to ageing at room temperature, ageing 22 days (being now summer), no impurity taste,
There is ester fragrance, obtain ageing mixture, i.e. vinegar embryo.
(7) after ageing mixture being carried out into leaching vinegar, first time natural sedimentation is carried out, the time of sedimentation is 3 days, then is sterilized,
Last to carry out second of natural sedimentation again, the time of sedimentation is 3 days, obtains the lycium ruthenicum vinegar.
A kind of lycium ruthenicum vinegar described in the embodiment of the present invention and preparation method thereof, this method is simple, using spontaneous fermentation
Mode, lycium ruthenicum vinegar is obtained, lycium ruthenicum vinegar is spontaneous fermentation vinegar, and the smell of vinegar is soft mellow, is suitable for cooking；And this method operates
Temperature is no more than 50 DEG C, can largely retain anthocyanidin and other nutritional ingredients, improve its nutrient composition content, so as to
Improve health care's effect.
Embodiment 4.
Raw material：Lycium ruthenicum 95kg, wheat 260kg, wheat bran 660kg, wheat bran 60kg, alpha-amylase 0.48kg, carbohydrase
0.52kg and active dry yeast 0.24kg.
As shown in Fig. 2 concrete operation step is as follows：
(1) by after 260kg wheat crushing, 55% water of wheat dosage, i.e. 143kg water are added, is well mixed, then
It is 6.4 to add sodium carbonate and size mixing to pH value, obtains wheat mixed liquor.
(2) liquefy：0.48kg alpha-amylase is added into wheat mixed liquor, stirs 38 minutes, must liquefy at 80 DEG C
Wheat mixed liquor.
(3) it is saccharified：0.52kg carbohydrase is added into liquefied wheat mixed liquor, stirs 28 minutes, obtains at 58 DEG C
The wheat mixed liquor of saccharification.
(4) alcoholic fermentation：Added into the wheat mixed liquor of saccharification 0.24kg active dry yeast, 60kg wheat bran,
Lycium ruthenicum clean 95kg and water, it is 1 to make the mass ratio of the solid in mixed liquor and liquid：1.6, ferment 9 days, obtain at 38 DEG C
Alcoholic fermentation mixed liquor.As shown in figure 1, the preparation process of the wheat bran is：70% water of amount of wheat bran is added into wheat bran,
Boiling 28 minutes, obtains steaming；Steaming is naturally cooled to 32 DEG C again, the koji-making through heavy layer ventilation (thick layer ventilation is carried out after inoculation
Koji-making：First cultivate 15 hours at a temperature of 41 DEG C, then cultivated 20 hours at 34 DEG C), obtain wheat bran.
(5) acetic fermentation：660kg wheat bran is added into alcoholic fermentation mixed liquor, is well mixed, ferments 25 at 37 DEG C
My god, obtain acetic fermentation mixed liquor.
(6) ageing：Acetic fermentation mixed liquor is subjected to ageing at room temperature, ageing 39 days (being now winter), no impurity taste,
There is ester fragrance, obtain ageing mixture, i.e. vinegar embryo.
(7) after ageing mixture being carried out into leaching vinegar, first time natural sedimentation is carried out, the time of sedimentation is 2 days, then is sterilized,
Last to carry out second of natural sedimentation again, the time of sedimentation is 4 days, obtains the lycium ruthenicum vinegar.
A kind of lycium ruthenicum vinegar described in the embodiment of the present invention and preparation method thereof, this method is simple, using spontaneous fermentation
Mode, lycium ruthenicum vinegar is obtained, lycium ruthenicum vinegar is spontaneous fermentation vinegar, and the smell of vinegar is soft mellow, is suitable for cooking；And this method operates
Temperature is no more than 50 DEG C, can largely retain anthocyanidin and other nutritional ingredients, improve its nutrient composition content, so as to
Improve health care's effect.
Embodiment 5.
Raw material：Lycium ruthenicum 105kg, wheat 240kg, wheat bran 680kg, wheat bran 65kg, alpha-amylase 0.52kg, carbohydrase
0.48kg and active dry yeast 0.26kg.
As shown in Fig. 2 concrete operation step is as follows：
(1) by after 240kg wheat crushing, 50% water of wheat dosage, i.e. 120kg water are added, is well mixed, then
It is 6.2 to add sodium carbonate and size mixing to pH value, obtains wheat mixed liquor.
(2) liquefy：0.52kg alpha-amylase is added into wheat mixed liquor, stirs 42 minutes, must liquefy at 76 DEG C
Wheat mixed liquor.
(3) it is saccharified：0.48kg carbohydrase is added into liquefied wheat mixed liquor, stirs 27 minutes, obtains at 63 DEG C
The wheat mixed liquor of saccharification.
(4) alcoholic fermentation：Added into the wheat mixed liquor of saccharification 0.26kg active dry yeast, 65kg wheat bran,
Lycium ruthenicum clean 105kg and water, it is 1 to make the mass ratio of the solid in mixed liquor and liquid：1.8, fermented 8 days at 42 DEG C,
Obtain alcoholic fermentation mixed liquor.As shown in figure 1, the preparation process of the wheat bran is：The 70% of amount of wheat bran is added into wheat bran
Water, boiling 26 minutes, obtains steaming；Steaming is naturally cooled to 38 DEG C again, koji-making through heavy layer ventilation is carried out after inoculation, and (thick-layer leads to
Wind koji-making：First cultivate 15 hours at a temperature of 43 DEG C, then cultivated 18 hours at 36 DEG C), obtain wheat bran.
(5) acetic fermentation：680kg wheat bran is added into alcoholic fermentation mixed liquor, is well mixed, ferments 24 at 40 DEG C
My god, obtain acetic fermentation mixed liquor.
(6) ageing：Acetic fermentation mixed liquor is subjected to ageing at room temperature, ageing 21 days (being now summer), no impurity taste,
There is ester fragrance, obtain ageing mixture, i.e. vinegar embryo.
(7) after ageing mixture being carried out into leaching vinegar, first time natural sedimentation is carried out, the time of sedimentation is 3 days, then is sterilized,
Last to carry out second of natural sedimentation again, the time of sedimentation is 3 days, obtains the lycium ruthenicum vinegar.
A kind of lycium ruthenicum vinegar described in the embodiment of the present invention and preparation method thereof, this method is simple, using spontaneous fermentation
Mode, lycium ruthenicum vinegar is obtained, lycium ruthenicum vinegar is spontaneous fermentation vinegar, and the smell of vinegar is soft mellow, is suitable for cooking；And this method operates
Temperature is no more than 50 DEG C, can largely retain anthocyanidin and other nutritional ingredients, improve its nutrient composition content, so as to
Improve health care's effect.
It is described above, only it is the preferred embodiment of the embodiment of the present invention, not makees any shape to the embodiment of the present invention
Limitation in formula, any simply modification, the equivalent variations that the technical spirit according to the embodiment of the present invention is made to above example
With modification, in the range of still falling within technical scheme of the embodiment of the present invention.
Claims (10)
- A kind of 1. lycium ruthenicum vinegar, it is characterised in thatThe lycium ruthenicum is made up of following raw material：Lycium ruthenicum 9-11 parts by weight, wheat 23-27 parts by weight, wheat bran 60-70 weight Part, wheat bran 5.75-6.75 parts by weight, alpha-amylase 0.046-0.054 parts by weight, carbohydrase 0.046-0.054 parts by weight and work Property dry ferment 0.023-0.027 parts by weight.
- 2. lycium ruthenicum vinegar according to claim 1, it is characterised in that wherein,The lycium ruthenicum is made up of following raw material：The parts by weight of lycium ruthenicum 10, the parts by weight of wheat 25, the parts by weight of wheat bran 65, wheat bran 6.25 parts by weight, the parts by weight of alpha-amylase 0.05, the parts by weight of carbohydrase 0.05 and the parts by weight of active dry yeast 0.025.
- 3. the lycium ruthenicum vinegar according to claim 1-2, it is characterised in that wherein,The active dry yeast is alcohol active dried yeast.
- 4. a kind of preparation method of lycium ruthenicum vinegar, it is characterised in that comprise the following steps：(1) by after 23-27 parts by weight wheat crushings, the 50-60% of wheat dosage water is added, is well mixed, adds carbonic acid Sodium to pH value is 6.2-6.4, obtains wheat mixed liquor；(2) liquefy：0.046-0.054 parts by weight alpha-amylases are added into wheat mixed liquor, 35-45 is stirred at 70-80 DEG C Minute, obtain liquefied wheat mixed liquor；(3) it is saccharified：0.046-0.054 parts by weight carbohydrase is added into liquefied wheat mixed liquor, is stirred at 55-65 DEG C 25-35 minutes, obtain the wheat mixed liquor of saccharification；(4) alcoholic fermentation：The parts by weight of activated dry ferments of 0.023-0.027,5.75-6.75 are added into the wheat mixed liquor of saccharification Parts by weight wheat bran, 9-11 parts by weight lycium ruthenicum and water, it is 1 to make the mass ratio of the solid in mixed liquor and liquid：1.5-1.9, Fermented 7-11 days at 30-45 DEG C, obtain alcoholic fermentation mixed liquor；(5) acetic fermentation：60-70 parts by weight wheat brans are added into alcoholic fermentation mixed liquor, are fermented 22-28 days at 36-42 DEG C, Obtain acetic fermentation mixed liquor；(6) ageing：Acetic fermentation mixed liquor is subjected to ageing at room temperature, ageing to no impurity taste, has ester fragrance, obtains ageing mixing Thing；(7) after ageing mixture being drenched into vinegar, first time natural sedimentation is carried out, then is sterilized, finally carries out second of natural sedimentation again, Obtain the lycium ruthenicum vinegar.
- 5. preparation method according to claim 4, it is characterised in that wherein,The dosage of the lycium ruthenicum is 10 parts by weight, and the dosage of the wheat is 25 parts by weight, and the dosage of the wheat bran is 65 weights Measure part, the dosage of the wheat bran is 6.25 parts by weight, and the dosage of the alpha-amylase is 0.05 parts by weight, the use of the carbohydrase The dosage measured as 0.05 parts by weight and the active dry yeast is 0.025 parts by weight.
- 6. preparation method according to claim 4, it is characterised in that wherein,In the step (2), mixing time is 40 minutes；In the step (3), whipping temp is 60 DEG C, and mixing time is 30 minutes；In the step (4), after adding active dry yeast, wheat bran, lycium ruthenicum and water, make the matter of the solid and liquid in mixed liquor Amount is than being 1：1.7；In the step (7), the time of first time natural subsidence is 2-4 days, and the time of second of natural subsidence is 2-4 days.
- 7. preparation method according to claim 4, it is characterised in that wherein,The preparation process of the wheat bran is：The 60-70% of amount of wheat bran water is added into wheat bran, boiling 25-35 minutes, obtains steaming；Steaming is naturally cooled to again 25-42 DEG C, koji-making through heavy layer ventilation is carried out after inoculation, obtains wheat bran.
- 8. preparation method according to claim 7, it is characterised in that wherein,The koji-making through heavy layer ventilation：First cultivated 15 hours at a temperature of 40-44 DEG C, then culture 17-21 is small at 32-37 DEG C When.
- 9. according to the preparation method described in claim 4-8, it is characterised in that wherein,The active dry yeast is wine active dry yeast.
- A kind of 10. lycium ruthenicum vinegar, it is characterised in that the lycium ruthenicum vinegar is the lycium ruthenicum vinegar described in claim 1-3, or according to The lycium ruthenicum vinegar that preparation method described in claim any one of 1-7 is prepared.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108715790A (en) * | 2018-05-22 | 2018-10-30 | 河南中立生物科技有限公司 | A kind of solid health preserving vinegar and preparation method thereof |
| CN108949487A (en) * | 2018-08-01 | 2018-12-07 | 石乙廷 | A kind of shiny-leaved yellowhorn vinegar and preparation method thereof |
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| CN1733895A (en) * | 2005-08-23 | 2006-02-15 | 杨奎元 | Medlar vinegar and its preparation method |
| CN102943025A (en) * | 2012-10-11 | 2013-02-27 | 宁夏农林科学院 | Lycium ruthenicum murr. vinegar preparation method |
| CN104789440B (en) * | 2015-04-30 | 2016-09-07 | 宁夏强尔萨清真食品有限公司 | Return to one's home village the manufacture craft of old vinegar in tradition Ningxia |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1733895A (en) * | 2005-08-23 | 2006-02-15 | 杨奎元 | Medlar vinegar and its preparation method |
| CN102943025A (en) * | 2012-10-11 | 2013-02-27 | 宁夏农林科学院 | Lycium ruthenicum murr. vinegar preparation method |
| CN104789440B (en) * | 2015-04-30 | 2016-09-07 | 宁夏强尔萨清真食品有限公司 | Return to one's home village the manufacture craft of old vinegar in tradition Ningxia |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108715790A (en) * | 2018-05-22 | 2018-10-30 | 河南中立生物科技有限公司 | A kind of solid health preserving vinegar and preparation method thereof |
| CN108949487A (en) * | 2018-08-01 | 2018-12-07 | 石乙廷 | A kind of shiny-leaved yellowhorn vinegar and preparation method thereof |
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Inventor after: Dong Hao Inventor after: Yang Shuangming Inventor after: Lv Yunhao Inventor before: Yang Shuangming |